Potential application of essential oils as antimicrobial preservatives in cheese

Khorshidian, Nasim; Yousefi, Mojtaba; Khanniri, Elham; Mortazavian, Amir Mohammad

doi:10.1016/j.ifset.2017.09.020

Cited by 221 publications

(161 citation statements)

References 90 publications

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“…Aerobic psychotropic gram-negative bacteria, enteropathogenic bacteria, heterofermentative lactobacilli, and spore-forming bacteria are known as spoilage microorganisms in dairy products. Cheese formulation, processing, packaging, storage, distribution, besides intrinsic conditions like moisture content , pH and storage time temperature regulate the spoilage rate in cheese products (Khorshidian, Yousefi, Khanniri, & Mortazavian, 2017;Ledenbach & Marshall, 2009).…”

Section: Bacterial Culture and Total Countmentioning

confidence: 99%

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

Saravani

Ehsani

Aliakbarlu

et al. 2019

Food Science & Nutrition

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This study aimed to prepare an inhibitory edible coating for Gouda cheese based on whey protein containing lactoperoxidase system ( LPOS ) and Bunium persicum essential oil ( EO ) in order to control postpasteurization contamination. Using a full factorial design, the effects of LPOS and EO on microbiological characteristics and chemical indices of manufactured Gouda cheeses were evaluated during 90 days of storage time. Listeria , lactic acid bacteria , Enterobacter , Escherichia , and Pseudomonas species were considered as potential pathogenic and spoilage indicators of produced Gouda cheese samples. Chemical properties of cheeses were assessed using the free fatty acid, peroxide value, and thiobarbituric acid experiments. The results showed that bacteria counts remained constant in cheese samples coated with EO and also EO – LPOS . However, the survival of gram‐positive lactic acid bacteria and Enterobacter spp. was more pronounced in LPOS ‐based coating. The most effective treatments on oxidation stability parameters in cheese samples were EO ‐ and EO – LPOS coatings. By the addition of B. persicum EO and LPOS , further inhibition of the lipid oxidation of the cheese samples was achieved. Lipolysis, as a result of lipid degradation, was more pronounced in the control, whey‐coated, and whey– LPOS ‐coated samples in comparison with whey– EO ‐ and whey– EO – LPOS ‐coated samples during the final days of storage time. These results indicate that antibacterial, lipid oxidation, and oxygen barrier properties of the coatings were developed by the addition of B. persicum EO and LPOS .

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Section: Bacterial Culture and Total Countmentioning

confidence: 99%

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

Saravani

Ehsani

Aliakbarlu

et al. 2019

Food Science & Nutrition

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“…The colour varies from white to straw yellow ). The addition of essential oils from aromatic herbs is another means of improving the flavour and beneficial properties of dairy products (Cutrim and Cortez 2018;Khorshidiana et al 2018). Essential oils are synthesised in various plant organs, constituted from a complex mixture of polyphenols, which are useful in food preservation, the fragrance industry and aromatherapy (Teixeira et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Phenolic content and antioxidant activity of donkey milk kefir fortified with sulla honey and rosemary essential oil during refrigerated storage

Perna

Simonetti

Gambacorta

2018

Int J of Dairy Tech

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The aim of this work was to evaluate the phenolic content and antioxidant activity of donkey kefir fortified with sulla honey and rosemary essential oil, during refrigerated storage. The type of flavouring strongly influenced the antioxidant activity of the kefir: rosemary essential oil kefir showed the highest 2,2′‐azino‐bis‐(3‐ethylbenzthiazoline‐6‐sulfonic acid values; sulla honey kefir showed the highest ferric‐reducing antioxidant power values but, at the same time, in both fortified kefirs, the thiol content decreased, probably because of the formation of polyphenol‐protein complexes that would have influence the availability of bioactive components. The antioxidant activity increased significantly during refrigerated storage, showing the highest values after 15 days. Sensory analysis highlighted the fact that the donkey kefir was well accepted by consumers. Addition of sulla honey resulted in the highest acceptability, while addition of rosemary essential oil kefir was less accepted by consumers. This knowledge provides a basis that could lead to the production of fortified donkey kefir with specific nutraceutical characteristics.

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“…Essential oils (EOs) are functional ingredients which are in a great demand to be utilized in food products as well as pharmaceuticals and cosmetic care applications (Gavahian, Farhoosh, Javidnia, Shahidi, & Farahnaky, ). They are natural volatile compounds that can be used as antimicrobial, antioxidant, antiradical, and flavoring agent (Bylaite, Nylander, Venskutonis, & Jönsson, ; Khorshidian, Yousefi, Khanniri, & Mortazavian, ; Kouri, Tsimogiannis, Bardouki, & Oreopoulou, ; Mith et al, ; Salvia‐Trujillo & McClements, ; Synowiec & Drozdek, ). Oregano oil is an essential oil derived from the Origanum compactum plant, a member of the mint family (Almeida et al, ; Ouedrhiri et al, ).…”

Section: Introductionmentioning

confidence: 99%

Fabrication ofOriganum compactumessential oil nanoemulsions stabilized using Quillaja Saponin biosurfactant

Doost

Devlieghere

Dirckx

et al. 2018

J Food Process Preserv

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There is an increased interest for essential oil nanoemulsions as natural food preservatives. We utilized sugar‐based surfactants including Quillaja Saponin (QS), Sucrose Monopalmitate (SMP), and Octyl Modified Starch (OMS). The outcomes presented that nanoemulsions could be successfully formed. Whereas oregano emulsions stabilized by SMP exposed to salt and acidic pH were highly unstable, QS could form more stable colloidal systems. Oregano nanoemulsions containing a very low amount of sunflower oil (SO) were not susceptible to Ostwald ripening during 60 days of storage at 20 °C. The optimization of the production process through response surface methodology revealed that incorporation of only 6.9 wt % SO at a microfluidization pressure of 73.5 MPa was sufficient to form a long‐term stable nanoemulsion with no changes in antibacterial activity. This work gives valuable and practical information to produce a natural antimicrobial agent potentially applicable in food and beverage, as well as cosmetics and pharmaceutical industries. Practical applications Recently, there has been a great demand by not only food consumers but also manufacturers for products containing natural ingredients. In this study, a promising nanoemulsion delivery system for oregano as an essential oil model with long‐term stability using a biosurfactant (Quillaja Saponin) was successfully produced by microfluidization. We optimized the formulation in terms of energy requirement and costs, which are important factors from an industry point of view. The fabricated colloidal dispersions have antimicrobial as well as flavoring and potential antioxidant applications in different products including food and beverages, as well as pharmaceutical and beauty products.

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Potential application of essential oils as antimicrobial preservatives in cheese

Cited by 221 publications

References 90 publications

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

Phenolic content and antioxidant activity of donkey milk kefir fortified with sulla honey and rosemary essential oil during refrigerated storage

Fabrication ofOriganum compactumessential oil nanoemulsions stabilized using Quillaja Saponin biosurfactant

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